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VOCABULARY 3 Cooking Vocabulary 2
VOCABULARY 3 Cooking Vocabulary 2
__________ 1. To stir ingredients together with a spoon, fork, or mixer until well combined
__________ 5. To cut into to very small pieces, smaller than chopped or diced pieces
__________ 7. To heat a liquid to the point that bubbles break continuously on the surface.
__________ 8. To cook on a rack over hot coals or other direct heat source that simulates
coals.
__________ 10. To coat with flour, then dip into beaten egg or milk, then coat with crumbs from
crushed stale bread, cereal or crackers.
__________ 11. To cook over medium or high heat until surface of food browns or darkens
__________ 12. To pull away, strip or cut off the outer covering of a fruit or vegetable.
__________ 13. To beat rapidly with a wire whisk, or mixer to lighten and increase volume.
__________ 15. To cook in a frying pan or wok over high heat in a small amount of fat, stirring
constantly.
__________ 16. To cut a solid food into squares of about 1/2" in size or larger.
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